Burgundy Beef


  • 1.5 kg round steak (cut into large cubes)
  • 30 gms butter
  • 2 Tbsps oil
  • 12 small onions (peeled)
  • 60 gms bacon rashes (cut into large pieces)
  • 250 gms button mushrooms (sliced)
  • 60 gms butter extra
  • 1 garlic clove
  • 2 Tbsps gluten flour
  • 2 cups dry red wine
  • 3 cups beef stock cubes
  • 3 cups water
  • Salt and pepper



  1. Heat ½ the butter and oil in a pan.
  2. Add a quarter of the steak at a time to pan and brown well on all sides, remove from pan and repeat the process with all remaining meat.
  3. Add onions to pan and cook until golden brown.
  4. Add bacon, cook until crisp. Then add sliced mushrooms and cook for approximately 1 minute.
  5. Remove from pan. Heat extra butter in pan, add crushed garlic, cook for 1 minute.
  6. Add flour, cook until dark golden brown, do not allow to burn.
  7. Remove pan from heat, gradually add water and wine, stir until well combined.
  8. Return to heat, add crumbled stock cubes, salt and pepper, stir until sauce boils and thickens.
  9. Put meat and bacon in oven proof dish, pour sauce over, mix.
  10. Cook covered in moderate oven for 1 hour, remove from heat, add onions and mushrooms, stir until combined. Return to oven, cook covered a further 30 minutes or until meat is tender



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